Recipe byThe ZestyPlate Kitchen
Striking purple beetroot pancakes, naturally sweet and fluffy, stacked with Greek yogurt and a warm mixed-berry compote for a colourful treat.
Blending raw beetroot straight into the batter turns these pancakes a vivid magenta and adds a gentle earthy sweetness behind the maple and vanilla. They stay light and fluffy, and a warm berry compote with a spoonful of yogurt makes them feel like a weekend treat. A good way to sneak some veg into breakfast without anyone minding.
Jump to recipe
Prep 15 min
Cook 15 min
Total 30 min
Easy
Scale:
- 3 Beetroot
- 50 ml Milk
- 200g Self-Raising Flour
- 1 tsp Baking Powder
- 2 tablespoons Maple Syrup
- 1/2 teaspoon Vanilla Extract
- 3 Egg
- 25g Butter
- 200g Frozen Mixed Berries
- 2 tablespoons Blackcurrant Jam
- 100g Greek Yogurt
Preparation
- Put the beetroot in a jug with the milk and blend with a stick blender until smooth, then tip into a bowl with the rest of the pancake ingredients and whisk to a smooth, vibrant purple batter.
- Melt a small knob of butter in a large non-stick frying pan over medium-low heat until foamy, then cook 3 or 4 pancakes at a time using 2 tbsp batter each. Cook for 2 to 3 minutes, flip, and cook for another minute until set through. Repeat with the rest, keeping them warm in a low oven.
- For the compote, simmer the frozen berries with 1 tbsp blackcurrant jam until bubbling and syrupy, about 5 to 10 minutes. Stir the remaining jam into the yogurt. Stack the pancakes with the yogurt and pour the warm berry compote over the top.
Tips from the ZestyPlate Kitchen
- Blend the beetroot until it is completely smooth so the batter cooks evenly and keeps that bold purple colour.
- Keep the heat at medium-low. The batter sets gently and colours nicely instead of scorching before the middle cooks.
- Hold off on flipping until bubbles break across the surface; that is the sign the underside is set and the pancake will stay light.
- The quick berry compote and a dollop of yogurt take minutes and turn a simple stack into something special.
Frequently Asked Questions
Barely. It brings an earthy sweetness and the dramatic colour, but the maple syrup and vanilla keep them firmly on the pancake side of things.
Yes, as long as it is the plain cooked kind and not pickled. It blends smoothly into the batter and saves you the prep.
They cook best fresh, but you can blend the beetroot in advance and whisk the batter together just before you start frying.
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